The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1887-09-30

Some u the Heat Methods for All Prat-
ticai Purposes
We have printed. several times dur
ing the last few years. directions more
or less full on the subject Of preserving
eggs, but still our readers continue to
write us for information.
When farmers or poultry dealers
only wish to keep eggs in good condi-
ton for few weeks, il Is not necessary
to use airy particular mode Of preser-
walton. All that is requisite is to have
= good cellar. lardcr. or even closet
fitted with perforated shelves The
eggs should be placed broad end down
ward on those shelves. but they may
with advantage be turned about twice
a week. keeping them, however. almost
all Of the time with the broad end
downward The reason for this Is that
when 50 kept the air space does not in
crease in size, and the egg seems to
keep better. 1t is a very good plan to
arrange the eggs in uniform rows from
front to back. so that those laid first
can be used first. Another plan. much
advocated BY some writers on the sub
jcct il to keep the outside air as far as
possible from the egg. This is done BY
wrapping each egg in wadding or cot
ton wool. packing them in jars and
sealing waxed paper over the top.
But Il is no less essential i'm this case
that the eggs be stored In cool place.
for eggs are not in SO much danger
from the germs Of decay in the air
without as from those within the egg
itself And these will certainly grow
and destroy the quality Of the egg.
however carefully il may be covered
and sealed. IL the necessary condition
o. high temperature Is furnished.
! Gypsum is said to be good prcscrva-
tion for eggs. 1t is stated that they
have been kept. packed in finely pow
dcrcd gypsum. for six months. But
this was in cool place. and perhaps
the cool air had as much to do with
keeping the eggs As the gypsum. In
| fact. whatever substance Is used for
packing the eggs. the place Of storage
should be cool for the reason that we
have given above, 20 protect the egg
. from the development Of its own in
tcrnal germs.
\ The most generally used mode Of
egg preservation is that Of keeping
them in lime water. This Is undcnia-
bly, the best for practical purposes,
whether for house use or for sale. II
involves the last expense and the leas;
trouble and has the least objectionable
effect upon the taste Of the egg Pack
the eggs. with the small end down. in
casks or jars. and then pour over
them a solution oflimc-water and salt.
Take bushel Of lime TO fifty gallons
Of water. and add six quarts Of salt.
First slack the lime with part Of the
water. then add the rest Of the water
I and the salt Stir ut intervals, and
when the solution il cold and the scdi-
mcnt has settled, dip out the liquid
and pour II over the eggs.
The objection 70 packing eggs dry in
sawdust. bran, oats and the like Il that
the egg absorbs through it, porous
shell something Of the musty taste
that seems 20 belong 10 these sub
stances This may be prevented, how.
ever, by dipping the eggs first in a hot
solution Of alum. When cool they
may be packed IN any dry substance,
the pores d the shell being now 50 en-.
tirely closed that no gases. taste OF
smell can " absorbed. Chicago lRss
OccQn-